Pumpkin cream soup with cream, seeds and squid

Pumpkin cream soup with cream, seeds and squid

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  1. 500 g pumpkin
  2. carrots 1 pc.
  3. potatoes 2 pcs.
  4. 2 small onions
  5. garlic 1 clove
  6. boiled squid 200 g.
  7. cream 2 tbsp
  8. olive oil 2 tbsp
  9. pumpkin seeds 2 tbsp
  • Main Ingredients
  • Serving 5 servings


Cut the pumpkin into cubes, sprinkle with vegetable oil and send to the oven for 20 minutes at 180C.

Rub carrots and potatoes on a coarse grater, chop the onion into cubes, chop the garlic finely.

Pour potatoes with water and send to the stove. Fry onions with garlic, add carrots, and bring to a half-ready. We send to the potato pot, cook for 10 minutes. We clean, the squid rings mode and boil in water for 4-5 minutes. We send the baked pumpkin to a mixture of vegetables, cook for 5 minutes.

Remove from the plate pierce with a blender.

Put squid rings in portioned cups, pour soup, pour cream and olive oil on top, decorate with pumpkin seeds, garlic croutons can be added) Bon appetit!)